Crème Caramel (flan) Recipe
citrus infused, blackcurrant coulis
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Ingredients
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Custard
Caramel
Blackcurrant Coulis
Method
Caramel Preparation
- 1
Make the Caramel
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves and then stop stirring. Allow the mixture to boil until it turns a deep amber color. Quickly pour the caramel into the bottom of your custard cups and swirl to coat the bottom.
Custard Preparation
- 2
Prepare the Custard
In a medium saucepan, combine the whole milk, heavy cream, sugar, orange zest, and lemon zest. Heat over medium heat until it is hot but not boiling. In a bowl, whisk the eggs and vanilla extract together. Slowly pour the hot milk mixture into the eggs, whisking continuously. Strain the mixture to remove zest pieces.
Baking
- 3
Bake the Flan
Pour the custard mixture over the caramel in the cups. Place the cups in a baking dish and fill the dish with hot water to create a water bath. Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Coulis Preparation
- 4
Make the Blackcurrant Coulis
In a small saucepan over medium heat, combine blackcurrants, sugar, and lemon juice. Cook until the blackcurrants break down and the mixture thickens slightly, about 10-15 minutes. Strain through a fine mesh sieve and let cool.
Serving
- 5
Serve the Crème Caramel
To serve, run a knife around the edge of the custard cups and invert onto a plate. Drizzle with the blackcurrant coulis and enjoy!
